Foxglove launches new Cantonese menu by Executive Chef Tony Hung

For the very first time, Foxglove is proud to present a new menu and direction with a focus on traditional Cantonese cuisine, shifting away from its previous French-inspired dining experience.

Head Chef Tony Hung previously worked at reputed Cantonese restaurant Hoi King Heen in the Intercontinental Grand Stanford, and has curated a menu of authentic Cantonese flavours, contemporary cooking methods and plating techniques he learned and mastered over the years.